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All Welcome
All Welcome
The following dishes are vegan or can be made vegan for you to enjoy. Please don’t hesitate to ask your server for any advice.
If you wish to see the calories, please see the PDF menu.
View PDF menuBegin the day with ample and wholesome dishes, or perhaps just a drop of fresh juice. You might like to linger with a coffee and a newspaper, or just come and go in a jiffy. Breakfast is served until 11.45am every day.
Warming comfort and satisfying spice. Made with oat milk. 3.70
Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. 13.90
A vegan version of the Irani café spiced-scrambled egg special. Piled up richly alongside plump, home-made vegan buns and grilled tomato. (S) 7.90
A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in same tandoor as naans made with eggs and dairy (V) 9.20
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt. (V) 7.50
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (V) 6.70
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V) 7.10
Kindly ask your server for details of our vegan lassis. 4.80
A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney, made to an old family recipe with dependable apple, not fickle mango. (V) 3.50
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.70
Fine lady's fingers for the fingers. (V) 5.90
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 5.70
Warm-cold, sweet-tangy, moreish. Golden fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (V) 6.90
Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. *made without butter (V) (S) 13.70
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. *made without butter (V) 11.70
Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. *with vegan buns (V) (S) 5.20
A bowl of mashed vegetables with hot, home-made vegan buns, Chowpatty style. No food is more Bombay. (V) (S) 6.10
The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs. *served without butter or raita (V) 7.50
Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. *prepared without butter (V) (S) 9.90
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (V) (S) Full plate / Half plate: 10.50 / 5.50
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 9.90
Grilled broccoli, snow peas tumbled with chilli and lime. *with olive oil instead of butter (V) 4.90
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.50
It means “the fragrant one”. (V) 3.90
Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter (V) 4.50
Wholewheat bread, delicately charred from the tandoor. * cooked in the same tandoor as naans made with eggs and dairy (V) 3.50
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.90
Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V) 3.90
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 6.90
Food will be dishoomed to your table as it is prepared.
If you have any food allergies or dietary requirements please let us know. Gluten and dairy-allergy menus are available. Only unwaxed limes are used in our vegan recipes.
(S) Spicy
We make every effort to avoid cross-contamination, but sadly can’t guarantee dishes and drinks are allergen-free. Allergens may be found here.
An optional service charge of 12.5% will be added to your bill. Every penny of this is shared between the team in this restaurant. (Service charge is entirely optional. If you feel the service is in any way lacking, you need only ask, and the charge will be removed.)